Description
This creamy spinach artichoke chicken casserole combines juicy chicken, earthy spinach, and tangy artichokes in a rich, cheesy sauce for the ultimate weeknight comfort food. Quick to assemble and packed with protein and veggies, it’s a crowd-pleaser that’s easy to adapt for any family.
Ingredients
- 3 cups cooked chicken, shredded or chopped (rotisserie recommended)
- 2 cups fresh baby spinach, roughly chopped (or 1 cup frozen spinach, thawed and squeezed dry)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- For the Topping (optional):
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
- 2 tbsp grated parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish with butter or nonstick spray.
- In a large mixing bowl, combine cream cheese, Greek yogurt, mayonnaise, and minced garlic. Add Italian seasoning, salt, black pepper, and red pepper flakes. Blend with a hand mixer or food processor for a smooth sauce.
- Fold in chopped spinach and artichoke hearts until evenly coated.
- Add shredded cooked chicken and stir gently to combine. If chicken is dry, add a spoonful of yogurt or splash of chicken broth.
- Stir in shredded mozzarella and grated parmesan cheese, reserving a little mozzarella for topping if desired.
- Transfer mixture to the prepared casserole dish and spread evenly.
- In a small bowl, mix panko breadcrumbs, melted butter, and grated parmesan for the topping. Sprinkle over casserole.
- Bake for 25-30 minutes, until top is golden and bubbly. For extra browning, broil for 2 minutes at the end, watching closely.
- Let casserole rest for 5-10 minutes before serving to set.
Notes
For gluten-free, use GF panko or omit topping. For dairy-free, use vegan cream cheese and cheese. Squeeze spinach and drain artichokes well to avoid watery casserole. Rotisserie chicken adds flavor and saves time. Assemble ahead and refrigerate up to 24 hours; add topping just before baking. Leftovers keep well and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 350
- Sugar: 3
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 11
- Fiber: 3
- Protein: 27
Keywords: chicken casserole, spinach artichoke, comfort food, weeknight dinner, easy casserole, creamy chicken, family meal, protein, gluten-free option, low carb